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This Recipe's in the Family

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Here’s a “family recipe” of sorts: its author, Alyssa Coke, comes from a well-known organic farming family here in California, and she shares a very close connection with Earthbound Farm and our co-founder, Myra Goodman.

“You could say I knew Alyssa even before she was born,” Myra says. “Alyssa's mom Christine is a very dear friend of mine; she lived on our original farm in Earthbound’s early days and often helped us with the harvest. Her dad, Dale, is a well-known organic pioneer. He helped establish the California Certified Organic Farmers (CCOF) some 40 years ago and was one of Earthbound’s first suppliers. I actually fixed the two of them up! And I couldn’t be more proud of the result.”

Alyssa plans to return to the family farm and follow in her parents' organic footsteps — but today, she’s one of 25 finalists out of more than 40,000 applicants for the post of Taste Master in Tourism Australia’s “Best Jobs in the World” competition. We’re happy to share one of her delicious recipes with you as we cheer her on! (Want to know more? Check out Alyssa’s Facebook page!)

Take Today’s Step and try Alyssa’s Salmon Niçoise. Keep your salad as Earth-friendly as it is delicious by choosing organic greens and veggies, and wild-caught salmon from Alaska or other well-managed fisheries (check the Monterey Bay Aquarium’s Seafood Watch for your best salmon choices). Did you add any special touches of your own? Share in Comments below!

  • Salmon Niçoise Salad

  • Serves 4
  • This healthy twist on Salad Niçoise features flavorful seared salmon instead of the traditional tuna. It’s very flexible, too — you can follow the recipe, sub in other favorite fresh veggies (broccoli or avocado, for example) or just use whatever you have on hand. Save a bit of time by prepping the veggies and boiling the eggs the day before, then all you have to do is assemble the salad and sear the salmon for a quick lunch or weeknight dinner.
     
  • Ingredients

  • SALAD:
    1-1/2 packages Baby potatoes (about 12-16, depending on size)
    1/4 teaspoon Salt
    1/2 pound Whole green beans (washed and ends trimmed)
    1 5-oz package Earthbound Farm Organic Spring Mix or Half & Half
    4 Hard-boiled eggs (peeled and cut vertically into 4 wedges each, total 16)
    3/4 pound Tomatoes (cut into wedges)
    1 Cucumber (peeled and sliced 1/4-inch thick)
     
    VINAIGRETTE:
    3 tablespoons Sherry vinegar (or more, to taste)
    1 tablespoon Mayonnaise
    1 tablespoon Dijon mustard
    1 tablespoon Soy sauce (optional)
    1 medium Shallot (chopped, optional)
    1/2 cup Extra-virgin olive oil
    Salt and freshly ground black pepper (to taste)
     
    SEARED SALMON:
    2 tablespoons Extra-virgin olive oil
    4 6-oz salmon fillets (skin on, pin bones removed)
  •  
  • Directions

  • Wash the baby potatoes, leaving the skin on. Place into a medium saucepan, add the salt and fill with water to cover. Boil for 15-20 minutes, until tender and you can pierce them easily with a fork.
  •  
  • While the potatoes cook, steam (or boil) the green beans in salted water until just tender, about 10-15 minutes.
  •  
  • To make the vinaigrette, place the vinegar, mayonnaise and mustard (and soy sauce and shallot, if using) in the bottom of a bowl that’s large enough to toss your greens. Drizzle in the olive oil in a slow stream, whisking constantly until well combined. Set aside.
  •  
  • To sear the salmon, heat the olive oil in a sauté pan or skillet on high. Once it’s hot, place the salmon into the pan skin side down and sear for about 3 minutes (you may need to do this in batches to avoid crowding the pan). Turn the salmon over gently and reduce the heat to medium. Cook for about 5 minutes more, until the salmon is slightly crispy and flakes with a fork. (If you’d like to remove the salmon skin, you can peel it away while the second side cooks. Then turn the salmon back over to sear the newly uncovered side, about 3 minutes more.)
  •  
  • When you’re ready to assemble the salads, whisk the vinaigrette again to mix and add the spring mix; toss gently just to coat the leaves. Divide the greens among 4 plates and arrange 1/4 of the potatoes, green beans, eggs, tomatoes and cucumbers around the edge of each plate. Lay the salmon filets on top of the spring mix and serve. Enjoy!

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